Mincemeat Meringue Pie Recipe

A favored prep from the kitchens of Rollande et Pierre. I made so many of these one holiday season I cried when I got home from work from sheer exhaustion. But the pie was a huge hit with the customers and every now and then I'll make it again for old times' sake.

How to make it

Meringue Shell:

Let egg whites stand at room temperature until tepid. Beat with cream of tartar until frothy; add sugar a little at a time beating all the while. Continue beating until very stiff. Add vanilla and fold in nuts. Pile into a nine inch pie plate, high on the sides and evenly on the bottom, making a shell. Bake at 250 degrees for 1 1/4 hours. Turn off heat, leave in oven for one hour longer.

Filling:

heat orange juice, 1/2 cup of sugar, lemon rind and orange peel. Moisten gelatin in water and stir into hot juice and sugar, peel mixture. Cook until thick and clear. Add Cointreau (Grand Marnier) and half of the brandy. Cool to room temp.

Beat the whipping cream until soft peaks form, add remaining sugar and continue to beat til glossy but not rock hard stiff. Flavor with brandy. Break apart the mincemeat and soften with the prepared orange mixture. Fold into the whipped cream.

Oh, my does this ever sound more than delicious!!I am a mincemeat lover, as well as a lover of meringue. This is one of the most WONDERFUL pie recipes I have ever come across. Thank you, thank you for telling me about this one!

Oh geez, now I am GUILTED into telling my husband I saw a recipe for HIS favorite pie (and one I just can't bring myself to eat)...I'm going to have to make this for his birthday - he will love YOU for this!